SAMPLE MENUS
SEASONAL SMALL PLATES
spring
Little gem herb salad with prosciutto, peas, pickled radish & robiola
Wild garlic nudi, sage & pecorino
Nori panko asparagus with preserved lemon aioli
Tuna crudo with castelvetrano olives, pistachios, capers, parsley & orange
Deep-fried artichokes with lemon, mint & anchovy dressing
Red chicory and bibb salad with white bean & caesar style tahini dressing
Fava bean and asparagus salad
Falafel-spiced tomatoes and chickpeas on flatbread
fall
Beetroot, fennel seed soup with ginger creme fraiche
Carmerlized butternut squash carpaccio with basil, parsley sauce,
pumpkin seeds & creme fraiche
Delica pumpkin croquettes with stichelton mayo & sage
Burrata with speck, chestnuts, pickled pumpkin and parsley oil.
Seared halloumi with peanut dukkah & honey
Soused mackerel, carrots, creme fraiche & horseradish
Noodle salad with mushroom & peanut laarb
Courgette, caper, pecorino and dill beignets with anchovy mayo and lemon salt
Stracciatella with roasted figs, muscat grapes, cob nuts, speck and fig leaf oil
Butternut, goat's cheese and rosemary tatin
summer
Potato gnocchi with girolles, summer vegetables and sage butter Filipino chicken with mango-tomato salsa
Low-country shrimp & grits
Rack of lamb with pistachio dukkah, aubergine puree and minted yogurt
Grilled chicken breasts with tadka-ish sauce
Goat birria tacos with cucumber pico de gallo'
Roasted cauliflower with romanesco
winter
Caramelized fig, gorgonzola & walnut salad
Winter squash agrodolce
Salad of winter leaves, citrus, pomegranates and ajo blanco
spring
Buttered salmon with red onion, capers & dill
Creamed lemon and mint butter beans with courgette, topped with charred white
asparagus & toasted pine nuts
Tagliatelle with Brighton palourde clams, lemon, sage & pangratatto
Poulet au Vinaigre
Bean confit with lemon, safron & alliums
Guava glazed jerk pork tenderloin with
Salad of winter leaves, citrus, pomegranates and ajo blanco
SEASONAL LARGE PLATES
summer
Panzanella salad with sumac shallots and pinenuts
Crispy oysters with soused vegetable salad and citrus mayonnaise
5-spice peach and raspberry salad
Chickpea farinata with summer squash, goat cheese & preserved lemon Roasted eggplant with curried yogurt
Mussels with 'nduja and gremolata
Burrata with grilled grapes and basil
Tomato pie with simple greens
Scallops with garlic, chilli and anchovy butter
fall
Greek baked butter beans with feta, chili & herb oil
Grilled monkfish with fennel sausages, tomatoes and pumpkin
Celebration rice with lamb, chicken and garlic yoghurt
Spicy pulled pork vindaloo
Grilled hanger steak with mashed cauliflower, charred cherry tomatoes & chimichurri
Korean-style beef short ribs with pickled cucumber and Asian pear
Polenta with wild roasted mushrooms & thyme
Spiced pomegranate and clementine lamb shoulder
Pumpkin gnudi in a brown butter sage sauce
Monkfish curry with tamarind, roasted coconut, ginger and coriander
winter
Bavette with shallot puree and straw fries
Sweet spiced mushroom and rice pilaf
Braised short rib with butter beans and figs
Chickpea cacio e pepe
Spicy rigatoni alla vodka
Portobello steaks and butter bean mash
Spicy pot roast with oranges, sweet potatoes & Calabrian chile gremolata
side dishes
Cauliflower, pomegranate & pistachio salad
Crispy Smashed Potatoes with Herby Dip
Lime and poppy seed slaw with curry leaf oil
Broad bean and herb salad with toum
Mediterranean fried rice with anchovy lemon dressing
Maple roasted carrots with harissa yogurt
Fennel and courgette salad with preserved lemon dressing Butternut squash with orange oil and burnt honey
Cavolo nero with chorizo and preserved lemon
Brussels sprouts with browned butter and black garlic Harissa & confit garlic roasted potatoes
Roasted and pickled celeriac with sweet chili dressing
Mashed butternut with yogurt and lime
Green garlic romesco with roasted, mashed potatoes
ACCOMPANIMENTS
spreads
Pimento cheese
Raspberry jam
Blackberry jalapeno jam
Wild garlic butter
Chili butter
Whipped feta & charred scallion
Avocado & broad bean
condiments
Anchovy lemon dressing
Basil pesto
Salsa verde
Tomatillo salsa
Rosemary garlic aioli
Yogurt chimicurri
Romesco
breads
Buttermilk biscuits
Jalapeno cheddar cornbread
Focaccia
Seeded Sourdough
Soda bread with figs, star anise & orange
Flat breads
Cinnamon Twists
plated & informal
Polenta, almond & lemon cake with caramelized peaches & chantilly cream
Blood orange and passionfruit pavlova
Old fashioned strawberry, rhubarb crisp
Key lime pie
Triple chocolate sea salt cookies with coffee ice cream
Blueberry. almond and lemon cake
Poached nespole with coconut yogurt, blood orange curd and pistachios
Brown Butter Tart
Flourless chocolate cake with simmered berries and creme fraiche
Basil roasted strawberries with lemon, black pepper and vanilla ice cream
Burnt Basque Cheesecake with seasonal berries
Fried doughnut with miso and malt ice cream
INDULGENTS
plated & informal
Choux pastry Pâte sucrée
Short crust pastry